• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.268-279
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• 2017

The purpose of this study was to analyze the effects of dietary life application according to preferred dietary life education type on quality of life of participants in dietary life education programs and to provide basic data necessary to enhance dietary life education. The results of the analyses conducted to classify the types of preferred dietary life education and types of dietary life application and to verify the validity and reliability of the factors are as follows. In terms of the types of preferred dietary life education, health-oriented type, knowledge-oriented type, and experience-oriented type were derived. In terms of types of dietary life application, proactive application and emotional application were derived. Knowledge-oriented type and experience-oriented type were found to affect proactive application and emotional application in terms of real-life application, and proactive application and emotional application were found to affect quality of life. Therefore, in order to enhance the dietary life education for adults in general, it is necessary to improve accessibility by initiating and promoting various programs along with continuous support from central and local governments. Moreover, in order to increase the real-life application and utilization of such programs, the importance of practical and theoretical education must be recognized, and efforts should be made in training specialized instructors.

• Journal of Agricultural Extension & Community Development
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• v.20 no.1
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• pp.41-69
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• 2013

The analytical result indicates that their sociological variables including education background, age and marital status, and job satisfaction factors including employment term, job title, compensation, organization, promotion, colleague, job transfer have a significant impact on the quality of their life. This means that their job satisfaction affects the quality of life. In other words, it is necessary to create an environment which can offset their complaints about job environment and conditions and furthermore, generate a sense of pride and a rewarding experience. The study suggests transparent, fair HR system and continuous training and management in consideration of employees' qualification, experience and interest to boost a sense of pride and social recognition and increase the level of job satisfaction as a result. In line with this approach, their dedication to bringing positive changes in local communities is also essential.

• Proceedings of the Korea Contents Association Conference
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• 2014.06a
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• pp.187-188
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• 2014

• The Korean Journal of Pain
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• v.1 no.2
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• pp.137-144
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• 1988

The assessment of pain, an essentially subjective experience is an elusive and complex undertaking but is one of main problems as well as treatment in pain medicine. It is important to measure quality and quantity of pain for accurate diagnosis and establishing the treatment program and evaluating treatment outcome. Author review several measures of assessment of pain and suggest some elements for ideal form of korean pain scale.

• Proceedings of the KSLP Conference
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• 1998.11a
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• pp.220-221
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• 1998

My experience in the treatment of vocal disorders among professional singers within the past year revealed the importance of vocal hygience for the maintenance of a better quality of voice. Therefore, the importance of vocal hygiene is discussed. (omitted)

• Proceedings of the Korean Society for Quality Management Conference
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• 1998.11a
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• pp.287-292
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• 1998

As business looks towards the $21^{\st}$ century, a long-term strategy that focuses on global sourcing will be the vital factor in whether companies win or lose. At the same time, with electronic components, it is important to ensure stable quality and reliability, together with other important parameters. In order to achieve this, creating an effective mechanism of failure analysis and database management for electronic components is essential. The authors introduce the actual mechanism employed by NEC and explain the ideas and insight they have obtained from their experience.

• Culinary science and hospitality research
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• v.22 no.1
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• pp.87-95
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• 2016

The purpose of current study is to develop and estimate a proposed model that explains the potential relationships among food quality, experiential value, price fairness, image, satisfaction, and behavioral intention in context of water park. In addition, the study will verify how these factors link to each other. Results show that food quality is a significant antecedent of experience value, price fairness, water park image. Also, the experiential value and water park image influence on visitors' satisfaction. Last, the satisfaction is critical predictor of behavioral intention. These findings will contribute to understand the consumers' perception about water park, and how derives the customer satisfaction and behavioral intention. In sum, present study will serve insights for industry marketers and managers in water park segment.

• International Journal of Quality Innovation
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• v.6 no.1
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• pp.43-57
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• 2005

Action learning motivates students to solve open-ended problems by 'developing skills through doing'. This paper reviews the concept of action learning and discusses the adoption of action learning approach to teach operations management at universities. It presents the design and delivery of an action-learning course at City University of Hong Kong. The course incorporates classroom lectures, tutorials and an action-learning workshop. The experience gained proves that action learning facilitates student participation and teamwork and provides a venue of accelerating learning where enables students to handle dynamic problem situations more effectively. The paper concludes that adopting action-learning approach can help lecturers to enhance quality teaching in operations management courses, and provide an alternate means of effective paradigm other than traditional classroom teaching and/or computer-based training at universities.

• Proceedings of the Korean Society for Quality Management Conference
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• 2006.11a
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• pp.174-180
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• 2006

This study to find out key ingredients(KIs) of Six Sigma. Potential ingredients are selected from previous studies of success factors and ingredients of Six Sigma and TQM, and criteria of quality awards like MBNQA, EFQM, Deming and Korean National Quality Award(KNQA) are classified into 11 categories based on experts' opinion and affinity analysis. Irrelevant or ineffective potential ingredients are discarded by using factor analysis for the questionnaires answered by champions, MBBs and BBs of 90 Korean companies that have more than 3 years of experience in implementing Six Sigma. In addition, from the factor analysis, 3 factors are derived for each respectively except the managerial achievement category. Those 11 categories and 30 factors are defined as Six Sigma KIs.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.17 no.1
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• pp.85-107
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• 2006

The study reviewed a literature on a role and importance of physical environment of a hotel service and determinant factors including a renovation. Also, the study showed how the service physical environment influenced satisfaction, quality of relationship, and customer loyalty. The Sampling method used a convenience sampling of non-probability sampling methods. samples were from domestic customers experience the hotel services for more than five years of the 1st deluxe hotel in seoul. The collected 200 questionnaires were used to analyze empirically. Regression analysis were used to verify hypotheses. Service physical environment influenced satisfaction, quality of relationship and customer loyalty significantly.